Sweet, delicious and crunchy rosettes for carnival, for holidays and for every other day

Carnival rosettes. To make these crispy and delicious cookies, we need a special rosette mold. I remember this mold from my childhood, but unfortunately I couldn't find it in my family home. The mold was gone somewhere, and I forgot about the cookies. However, when I saw this miracle at the flea market, the memories came back and I came back... to the house with the mold.

I checked, you can also buy such molds online, in various shapes. The rosettes from my mold look like winter snowflakes, they will be perfect for Christmas. These cookies during the carnival and Fat Thursday will also be perfect, because they are delicious, crunchy and sweet.

INGREDIENTS

• 200 g flour type 500 or fine flour
• 250 ml of milk (I made my cake with 200 ml of water and 50 ml of natural yogurt)
• 10g of sugar
• pinch of salt
• 2 eggs
• 15 ml of rum or other alcohol - optional
• frying oil
• Icing sugar for sprinkling

EXECUTION

1. Crack eggs into a bowl, add flour, milk (or like me: water and yogurt), sugar, salt and possibly rum.
2. Mix the ingredients until you get a smooth dough, put it in the fridge for about 30 minutes or longer. The dough for rosettes should be a little thicker than for pancakes.
3. Pour the oil into a saucepan with a thick bottom. I only have one mold, so I fry the rosettes one by one. Thus, I do not need a large pot or more oil. I pour it to about 5 cm of the height of the pot.
4. Heat the oil to a temperature of about 180°C.
5. How to check if the oil is ready for frying? If you do not have a thermometer, there is an easy way to determine if the oil has heated up properly. Dip a wooden stick into the bottom of the pot for a moment. It can be a skewer stick or a bamboo sushi stick. When small bubbles appear on the stick, the oil is ready for frying.
6. When the oil temperature reaches 180°C, we start frying the rosettes.
7. The batter should be cold, so take it out of the fridge just before frying and mix it thoroughly.
8. Heat the mold before dipping it in the dough in a pot with oil for about 10 - 15 seconds (a little longer the first time).
9. Take it out, drain it from the oil for a second on a paper towel and dip it in the dough up to 3/4 of the mould's height - do not immerse the whole mould! This is very important, because if we dip the entire mold in the dough, we will not tear it off during frying cakes from it. When the hot mold touches the dough, we will hear the characteristic sizzle, then we transfer it to the hot oil.
10. When it takes on a golden color, it will either peel off from the mold by itself, or you need to help it with a wooden stick.
11. Turn over for a moment to the other side, and leave the mold in the pot to heat up again for a while.
12. Take the rosette out of the oil and put it on a paper towel to drain off the fat.
13. We repeat all the steps until we fry the whole dough. It's a bit of fun with it, so it's worth getting a second rosette mould, preferably with a different pattern.
14. When the rosettes are cool, sprinkle them with powdered sugar.

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